Ingredients
Method
1.Peel the fruit, remove as much pith as possible from the skin and then slice it finely.
2.Place fruit flesh in the bowl of a food processor and pulse until finely chopped.
3.Place fruit flesh and skin in a large bowl and pour over 2 cups of water. Cover and leave to soak overnight.
4.Place fruit in a large saucepan with remaining 4 cups of water and bring to the boil, then simmer for 40 minutes. Add the sugar and stir to dissolve. Boil mixture rapidly for 15 to 20 minutes until a spoonful of marmalade on a cold saucer sets.
5.Pour into sterilised jars and seal when cold.
*The total weight of fruit should be 1.5kg
Note
